KR20120137970A - Doughnuts dough material containing white lotus and doughnuts manufacturing method containing white lotus and manufacturing method thereof prepared by the white lotus doughnuts - Google Patents

Abstract

PURPOSE: A doughnut mixture containing white lotus, a producing method of doughnut using thereof, and the doughnut containing the white lotus are provided to use lotus root powder, egg, and bean curd dregs to prevent the coagulation of the doughnut. CONSTITUTION: A producing method of doughnut containing white lotus comprises the following steps: mixing and kneading 100 parts of flour by weight with 6-10 parts of lotus root powder by weight, 10-15 parts of egg by weight, 35-45 parts of bean curd dregs by weight, 0.6-1.2 parts of baking powder by weight, 3-6 parts of sodium bicarbonate by weight, and 50-70 parts of water by weight; aging and fermenting the dough at 16-20 deg. C for 5-10 hours; molding the aged dough into the shape of doughnuts; frying the molded products in 150-170 deg. C vegetable oil for 2-5 minutes; and cooling the doughnuts at 15-20 deg. C before freezing and packaging.

Description

Doughnuts dough material containing white lotus and donuts manufacturing method containing white lotus and manufacturing method prepared prepared by the white lotus donuts }

The present invention relates to a dough of donuts containing white lotus and a method of preparing donuts containing white lotus and white lotus donuts prepared by the method of preparing the same, and more particularly, a lotus planted for ornamental purposes in a pond or the like. Prepared by the method of preparing donut dough containing white lotus and donut containing white lotus and adding the lotus root powder, the root of white lotus, which is known to be rare among them. It is about old white lotus donuts.

Commonly known donuts include glutinous rice donuts, red bean donuts and pretzel. These donuts are one of foods that have many preferences for snacks or easy meals.

Donuts as described above are mainly prepared by mixing with various ingredients, such as glutinous rice, red beans, or flour, as a main raw material, kneading the mixed materials and molding them and then frying in oil.

However, as mentioned above, donuts that have to be fried in oil have a feeling that the oil is soaked in the donuts, which lowers the texture and applies a separate sugar powder to the outer surface of the donuts. There was a problem of avoiding donuts.

On the other hand, the above-mentioned donuts are familiar products widely used by the general public due to their peculiar chewy texture and flavor. Although these donuts differ in blending ratio depending on the manufacturing method, the texture and flavor are maintained at room temperature, but when frozen, it is a common feature that eating is not possible without a separate cooking process due to the curing phenomenon.

In other words, the donuts as described above generally have a problem of hardening during freezing due to long-term storage and a decrease in stickiness, thereby lowering texture. Accordingly, in order to maintain the unique texture of the donuts and to prevent the donuts from becoming hard during freezing, kneading is added to add glutinous rice, starch syrup or rapeseed oil, and glutinous rice or corn starch is generally added to give the donuts a stickiness. Done.

However, as described above, the addition of glutinous rice, starch syrup, or rapeseed oil to prevent hardening, and even if the addition of glutinous rice or corn starch to give the stickiness, the effect of preventing hardening due to freezing is significantly improved or the stickiness after thawing is improved. There is a problem that is difficult to expect.

In addition, the donuts according to the prior art as described above is inadequate in terms of nutrition because of the main ingredients such as glutinous rice, wheat flour, starch, etc., but rather to children or diabetics due to the use of starch syrup or sugar, etc. It will result in adverse health effects.

Therefore, as described above, it is required to provide donuts having nutritional benefits and health benefits, as well as to develop donuts that can meet various consumer needs.

In addition, as described above, the technology of adding lotus root powder to donuts to prevent the hardening of the donuts and hardening them during freezing, as well as to develop donuts excellent in nutrition, has not yet been provided.

The present invention has been made to solve the problems of the prior art, by adding the lotus root powder and egg and bean bean root of white lotus (白 蓮) to the ingredients to make donuts to contain useful components of white lotus and egg and bean bean It is an object of the present invention to provide a dough of donut containing white lotus and a method of preparing donuts containing white lotus and a white lotus donut prepared by the manufacturing method thereof so as to prevent hardening of the donuts during freezing due to long term storage.

Another object of the technique according to the present invention is to add the lotus root powder and egg and bean bean root of white lotus (白蓮) to the ingredients to make donuts so that useful components of white lotus, egg and bean bean are contained, even when frozen by long-term storage To keep the sticky.

In addition, another object of the technique according to the present invention by adding the lotus root powder and egg and bean bean root of white lotus (白蓮) to the ingredients to make donuts so that useful ingredients of white lotus, egg and bean bean are contained in the nutritional aspect Not only excellent, but also to provide a safe food in terms of health.

The present invention configured to achieve the above object is as follows. That is, the donut dough containing white lotus according to the present invention, in the donut dough for producing donuts, 6 to 10 parts by weight of lotus root powder, 10 to 14 parts by weight of eggs, bean bean 35 to 45 with respect to 100 parts by weight of flour It is mixed in a proportion of parts by weight, 0.6 to 1.2 parts by weight of baking powder, 3 to 6 parts by weight of soda and 50 to 70 parts by weight of water.

Another method of manufacturing a white lotus-containing donuts of the present invention comprises the steps of mixing (a) flour, lotus root powder, eggs, soybeans, baking powder, soda and water in a proportion; (b) fermenting the kneaded dough kneaded in step (a) for 5-10 hours under a temperature condition of 16 ~ 20 ℃; (c) molding the fermented aged dough fermented in step (b) into a donut shape through a donut molding machine; And (d) frying the donut molding formed in step (c) in a vegetable oil at 150 to 170 ° C. for 2 to 5 minutes to prepare a donut.

In addition to the configuration of the present invention as described above, the step of cooling the donuts prepared by the step (d) process in the temperature range of 15 ~ 20 ℃, and then quenched to less than -35 ℃ may be further added. .

On the other hand, the mixing ratio of flour, lotus root powder, eggs, soybean meal, baking powder, soda and water in the step (a) process of the configuration according to the present invention as described above 6 ~ 10 parts by weight of lotus root powder, eggs based on 100 parts by weight of flour 10 to 14 parts by weight, bean curds 35 to 45 parts by weight, baking powder 0.6 to 1.2 parts by weight, 3 to 6 parts by weight of soda and 50 to 70 parts by weight of water may be mixed.

And, the production of lotus root powder in the step (a) process of the present invention as described above, (a-1) washing the collected lotus root in sea water; (a-2) cutting the lotus root washed in the step (a-1) to a predetermined size; (a-3) a primary drying step of drying the lotus root cut in step (a-2) for 3-5 hours under a temperature condition of 70 ~ 80 ℃; (a-4) a secondary drying step of drying the primary dry lotus root dried in the process (a-3) for 5-7 hours under a temperature condition of 50 ~ 60 ℃; (a-5) tertiary drying step of drying the secondary dry lotus root dried in the step (a-4) for 4-5 hours under the temperature condition of 65 ~ 75 ℃; (a-6) a fourth drying step of drying the third dry lotus root dried in the step (a-5) for 3-4 hours under the temperature condition of 70 ~ 80 ℃; (a-7) a fifth drying step of naturally drying the fourth dried lotus root dried in the step (a-6) for 1 to 7 days; And (a-8) it can be prepared through the step of grinding the dried 5th dried lotus root in the fine powder in step (a-7).

The white lotus donuts produced by the manufacturing method of donut containing white lotus which is another characteristic of this invention consist of any one of the manufacturing methods as described above.

According to the technology of the present invention by adding the lotus root powder and egg and soybeans, the roots of white lotus (白蓮) to the components of the donuts so as to contain useful components of white lotus, eggs and soybeans hardening the donuts during freezing during long-term storage I can prevent it.

In addition, the technique according to the present invention by adding the lotus root powder and egg and soybeans, the roots of white lotus (白 성분) to the components that make up the donuts to contain useful components of white lotus, eggs and soybeans, even when frozen by long-term storage The effect that can maintain is expressed.

In addition, the technology according to the present invention by adding the lotus root powder and egg and bean bean root of white lotus (白 蓮) to the ingredients to make donuts so that useful ingredients of white lotus and egg and bean bean is contained, as well as excellent nutritional aspects, You can also provide safe food in terms of health.

Hereinafter, a method of preparing donut dough containing white lotus and white lotus containing donut according to an embodiment of the present invention and white lotus donuts prepared by the manufacturing method thereof will be described in detail.

First, prior to explaining the technology according to the present invention look at the white lotus which is the main material of the present invention. In other words, white lotus is a perennial herb of the water lily family, and lotus is called by various names such as lotus, lotus, lotus, lotus, lotus leaf, and lotus leaf. The lotus, which is a perennial herb of this water lily family, is called by various names such as lotus, lotus, lotus, lotus, lotus leaf, and lotus leaf.

Lotus, as described above, is native to tropical Asia and grows to a height of about 1 meter. Flowers of red or white bloom in July and August, and bear fruit in October. Like this, after cutting the fruit in the fruited state, the flower stem is dried in the sun to pick only fruit (salt) and then dried in a paper bag for use.In the undried state, peel the hard skin of the fruit and eat it. do.

In addition, as described above, almost all parts are used for medicinal use and edible so that nothing can be discarded from the root to the tip of the leaf. In general, edible roots and petiole are usually used for edible use, and in oriental medicine and folk medicine, it is also used as an important medicine for symptoms such as hemostasis, hemostasis, hypothalamus, nephritis, analgesia, fever, nervous breakdown and low back pain.

On the other hand, lotus as described above is largely divided into white lotus (白 홍) and red lotus (紅蓮). Among them, white lotus (白蓮), unlike the red lotus (紅蓮) does not have many places to grow, and the smell of its own is very unique compared to the red lotus (紅蓮).

As mentioned above, the white lotus (white lotus) is said to have an unusual effect on the enhancement of energy in many ancient books including herbaceous cortex. It is also said that the energy has been revived and energy has been weakened.

The present invention is a method of preparing a donut dough containing white lotus and white donut containing the excellent ingredients of white lotus using white lotus (白 있는) having the excellent effect as described above and white lotus donuts produced by the manufacturing method thereof I would like to present.

First, a donut dough material containing white lotus in a white lotus donut prepared by the method of preparing a donut dough containing white donut and white lotus according to the present invention and a method for preparing the same will be described.

Donut dough containing white lotus according to the present invention is a mixture of flour, lotus root powder, eggs, soybeans, baking powder, soda and water in a proportion. At this time, the composition ratio of donut dough containing white lotus is 6 to 10 parts by weight of lotus root powder, 10 to 14 parts by weight of eggs, 35 to 45 parts by weight of bean curds, 0.6 to 1.2 parts by weight of baking powder, and 3 to soda with respect to 100 parts by weight of flour. The composition is 6 parts by weight and 50 to 70 parts by weight of water.

In the composition of the donut dough containing white lotus according to the present invention as described above, the lotus root powder is produced in the form of fine powder root of white lotus, such lotus root powder is cut to a certain size in the state of washing the collected lotus root in seawater It is then prepared by naturally drying four times of artificial drying and artificially dried lotus root dryness to grind it into fine powder. A more detailed description will be described later.

On the other hand, look at the process of producing a white lotus-containing donuts through the dough dough containing white lotus according to the present invention as described above are as follows. That is, the manufacturing process of the white donut containing white lotus according to the present invention is a process of mixing (a) flour, lotus root powder, eggs, soybeans, baking powder, soda and water in a predetermined ratio, (b) step (a) A process of aging and mixing the dough kneaded in the process, (c) forming the dough dough fermented in step (b) into a donut shape through a donut molding machine and (d) forming in step (c) The prepared donut molding is fried in vegetable oil to make a donut.

In other words, the production of donuts containing white lotus according to the present invention configured as described above is first kneaded by mixing flour, lotus root powder, eggs, soybeans, baking powder, soda and water in a proportion, and then mixed and kneaded. The dough is aged and fermented under constant temperature conditions. Next, the aged fermented aged dough is molded into a donut form through a donut molding machine, and then the molded donut molding is fried in vegetable oil to prepare a donut. The donuts prepared through this process are white lotus donuts to be prepared in the present invention.

The structure for manufacturing the white lotus donor side as mentioned above is demonstrated in detail as follows. First, the step (a) process is a mixing kneading process of donut dough for preparing white lotus donuts, and in the donor-side kneading mixing kneading process of this step (a), flour, lotus root powder, eggs, bean waste, baking powder, soda and Knead by mixing water in a proportion.

Meanwhile, in the step (a) as described above, the mixed composition of flour, lotus root powder, eggs, soybean curd, baking powder, soda, and water is 6-10 parts by weight of lotus root powder, 10-14 parts by weight, based on 100 parts by weight of flour. , 35 to 45 parts by weight of bean curd, 0.6 to 1.2 parts by weight of baking powder, 3 to 6 parts by weight of soda and 50 to 70 parts by weight of water.

In addition, the preparation of lotus root powder, which is the main material of the present invention, in the process of step (a) as described above, cuts the lotus root collected in a predetermined size while washing it with seawater, and then artificially cuts it to four times. Dried and artificially dried lotus root dry matter is prepared by natural drying and grinding into fine powder. In more detail, (a-1) the process of washing the collected lotus root in sea water, (a-2) the process of cutting the lotus root washed in a step (a-1) to a predetermined size, (a-3) First drying process to dry the lotus root cut in step (a-2) for 3 to 5 hours at a temperature of 70 ~ 80 ℃, (a-4) primary drying dried in step (a-3) The secondary drying process of drying the lotus root for 5-7 hours under the temperature condition of 50 ~ 60 ℃, (a-5) the secondary dry lotus root dried in step (a-4) the temperature of 65 ~ 75 ℃ Tertiary drying process to dry for 4-5 hours, tertiary drying lotus root dried in step (a-6) (a-5) 4th drying to dry for 3-4 hours under the temperature condition of 70 ~ 80 ℃ 5th drying process of naturally drying the 4th dry lotus root dried in step (a-7) and step (a-7) and 5 dried in step (a-8) Grinding dried tea roots with fine powder It consists of.

As described above, the manufacturing process of lotus root powder is prepared by drying the cut lotus root after washing by four artificial drying and one natural drying, and then grinding the dried lotus root into fine powder. At this time, the artificial drying process of step (a-6) from step (a-3) process is performed continuously while controlling the temperature.

Next, as described above, flour, lotus root powder, eggs, soybeans, baking powder, soda, and water are mixed at a predetermined ratio, and then kneaded through the step (b). Ferment. That is, step (b) is a process of aging and fermenting the mixed dough of step (a). In the fermentation fruiting process of this step (b), the dough kneaded and mixed in step (a) is 16 ~ 20. Fermentation is carried out for 5-10 hours under the temperature condition of ℃.

As described above, the donut dough mixed and kneaded in the step (a) through the step (b) is aged and fermented for 5 to 10 hours at a temperature of 16 ° C. to 20 ° C. to further enrich the texture of the donuts. To improve the stickiness of the donuts, the texture and stickiness of the white lotus donuts can be maintained even after thawing.

As described above, after aging and fermenting the donut dough mixed and kneaded in step (a) through step (b), the aged and fermented dough is molded into a donut shape through step (c). In this case, the dough may be molded in a large amount during molding, or may be molded through a donut molding machine capable of molding a large amount in a short time during molding for sale.

As described above, when molding the dough in the form of donut, the present invention does not put the inner material into the donut molding to be shaped in the donut shape, but it is of course possible to put the red bean paste as the inner material in the donut molding to be molded.

Next, after molding the aged fermented dough in the form of a donut as in step (c) process, the donut molding is fried through the step (d) to produce white lotus donuts to be prepared in the present invention. At this time, when frying the molded donut molding as in step (d) process to prepare a donut by frying for 2 to 5 minutes with soybean oil of 150 ~ 170 ℃ in vegetable oil.

The white lotus donuts according to the present invention prepared by the process as described above, so that the texture of the donuts can have a light taste through the addition of lotus root powder, eggs and bean curd, as well as sticky long-term stickiness of the lotus root powder There is an advantage not to deteriorate.

On the other hand, the technique according to the present invention may be prepared by frying the donut molding formed in the step (d) process with vegetable oil as described above to produce white lotus donuts, and then cooled and packaged to distribute it. That is, the white lotus donuts manufactured through the step (d) process may be cooled to a temperature range of 15 to 20 ° C., and then quenched to −35 ° C. or lower to be frozen and packaged in a frozen state.

[Example]

According to the production method of white lotus donuts according to the present invention, first, the mixture was mixed at a ratio of 10 kg of flour, lotus root powder 800 g, eggs 1 kg, bean curd 4 kg, baking powder 70 g, soda 300 g and 6 L of water.

As described above, the doughnut dough mixed with flour, lotus root powder, eggs, soybean curd, baking powder, soda and water at a predetermined ratio is aged and fermented under a temperature condition of 20 ° C. for 6 hours, and then aged and fermented. The dough was molded into a donut form through a donut molding machine.

Next, the donut molding molded as described above was fried in soybean oil at 160 ° C. for 2 to 5 minutes to prepare a white lotus donut to be prepared in the present invention.

The white lotus donuts according to the present invention manufactured as described above as described above were selected and sampled by 200 persons each of 10 or less, teenagers, 20s, 30s and 40s or more, and then faithfully to the contents of the questionnaire. Only respondents were collected and sensory evaluation was conducted.

product name Age group Sensory test question result (point / 5 points) inspector
(persons) Remarks Scent Light taste Sticky Likelihood
White lotus donuts according to the present invention 10 or less 4.5 - 4.6 4.7 120 Teenager 4.3 4.1 4.5 4.9 175 20's 4.2 4.6 4.7 4.8 162 30s 4.7 4.8 4.5 4.6 186 40 years old or older 4.8 4.9 4.8 4.8 167 Average 4.5 4.6 4.62 4.76 810

In the sensory evaluation of the light taste of Table 1 above, in the case of teenagers under 10, the recognition of the light taste was not enough, so in the case of teenagers or younger, the evaluation of the light taste was not performed. In the following cases, the degree of chewy was replaced with a sticky paper to evaluate.

On the other hand, as can be seen from the sensory evaluation results of Table 1, satisfactory evaluation of all ages was obtained in terms of fragrance of white lotus donuts, as well as satisfactory evaluation of all ages in terms of lightness and stickiness of white lotus donuts. I could get it. Accordingly, in the overall palatability evaluation, due to the fact that nutrients such as white lotus, eggs, and bean curd were added, the satisfactory evaluation in terms of palatability was obtained.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

Claims (6)

In the donut dough for producing donuts,
6 to 10 parts by weight of lotus root powder, 10 to 14 parts by weight of eggs, 35 to 45 parts by weight of bean curd, 0.6 to 1.2 parts by weight of baking powder, 3 to 6 parts by weight of soda, and 50 to 70 parts by weight of water. Donut dough containing white lotus, characterized in that the mixture composition. (a) kneading flour, lotus root powder, eggs, soybean curd, baking powder, soda and water in a proportion;
(b) fermenting the kneaded dough kneaded in step (a) for 5-10 hours under a temperature condition of 16 ~ 20 ℃;
(c) molding the fermented aged dough fermented in step (b) into a donut shape through a donut molding machine; And
(d) a method for producing donuts containing white lotus comprising a step of preparing a donut by frying the donut molded product formed in the step (c) in a vegetable oil at 150 to 170 ° C. for 2 to 5 minutes. The method of claim 2, wherein the step of step (d) to cool the donuts prepared in the temperature range of 15 ~ 20 ℃, then quenched to less than -35 ℃ characterized in that the step of packaging The manufacturing method of this containing donuts. According to claim 2, wherein the mixing ratio of flour, lotus root powder, eggs, soybeans, baking powder, soda and water in the step (a) is 6 ~ 10 parts by weight of lotus root powder, 10 ~ 14 parts by weight of eggs based on 100 parts by weight of flour , 35 to 45 parts by weight of bean curd, 0.6 to 1.2 parts by weight of baking powder, 3 to 6 parts by weight of soda and 50 to 70 parts by weight of water composition of the white lotus-containing donuts characterized in that the composition. According to claim 2, wherein the preparation of lotus root powder in the step (a),
(a-1) washing the collected lotus root in sea water;
(a-2) cutting the lotus root washed in the step (a-1) to a predetermined size;
(a-3) a primary drying step of drying the lotus root cut in step (a-2) for 3-5 hours under a temperature condition of 70 ~ 80 ℃;
(a-4) a secondary drying step of drying the primary dry lotus root dried in the step (a-3) for 5-7 hours under a temperature condition of 50 ~ 60 ℃;
(a-5) tertiary drying step of drying the secondary dried lotus root dried in the process (a-4) for 4-5 hours under the temperature condition of 65 ~ 75 ℃;
(a-6) a fourth drying step of drying the tertiary dry lotus root dried in the step (a-5) for 3-4 hours under a temperature condition of 70 ~ 80 ℃;
(a-7) a fifth drying step of naturally drying the fourth dry lotus root dried in the step (a-6) for 1 to 7 days; And
(a-8) The method of manufacturing white lotus-containing donuts, characterized in that the step of (a-7) was dried through the step of grinding the 5th dried lotus root in fine powder. The white lotus donuts manufactured by the manufacturing method of the donut containing white lotus manufactured by the manufacturing method of any one of Claims 2-5.